Description
Indulge in the rich and creamy goodness of this Coffee Cheesecake. A decadent dessert that combines the bold flavors of espresso with a luscious cream cheese filling, all nestled on a chocolate cookie crust.
Ingredients
Scale
FOR THE CRUST
- 1 ½ cups crushed chocolate cookies (such as Oreos with filling removed or any plain chocolate cookie)
- 5 tablespoons unsalted butter, melted
FOR THE FILLING
- 24 oz (3 blocks) full-fat cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream
- 1 tablespoon vanilla extract
- 1 tablespoon espresso powder
- 2 tablespoons hot water
- ¼ teaspoon salt
- 3 large eggs
Instructions
- PREHEAT AND PREP THE PAN: Set the oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- MAKE THE CRUST: Combine the crushed chocolate cookies and melted butter in a bowl. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan using the bottom of a glass. Bake for 10 minutes, then remove from the oven and set aside to cool.
- PREPARE THE FILLING: In a large mixing bowl, beat the softened cream cheese until completely smooth and lump-free. Scrape down the sides of the bowl to ensure even mixing.
- ADD SUGAR AND MIX: Add the granulated sugar to the cream cheese and beat until fully combined and smooth.
- INCORPORATE LIQUID INGREDIENTS: In a small bowl, dissolve the espresso powder in the hot water. Add the sour cream, vanilla extract, espresso mixture, and salt to the batter. Mix until well blended.
- ADD EGGS: Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Mix just until incorporated. Avoid overbeating to prevent adding too much air into the batter.
- POUR AND SMOOTH: Pour the batter over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
- BAKE THE CHEESECAKE: Place the cheesecake in the oven and bake for 55 to 65 minutes. The edges should be set and the center should still have a slight jiggle when gently shaken.
- COOL GRADUALLY: Turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour to cool slowly. This helps prevent cracking.
- CHILL COMPLETELY: Transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, before slicing and serving.
Notes
- For a stronger coffee flavor, you can increase the amount of espresso powder to suit your taste.
- Ensure all ingredients are at room temperature to achieve a smooth and creamy filling.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg
Keywords: Coffee Cheesecake, Dessert, Cheesecake Recipe, Coffee Dessert
